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Thursday, May 23, 2013

咖啡乳酪相思蛋糕 Coffee Cream Cheese Ogura Cake


很久很久没有玩烘焙了, 因为东忙西忙, 要好好静下来搞烘焙也真的不容易。 但是我觉得如果有心做一样东西, 多辛苦也会排除万难去做。 所以我还是很固执的在百忙之中抽空把这个蛋糕慢慢很有耐心的完成了。



咖啡乳酪相思蛋糕
 
A:
  • 粟米油 25g
  • 乳酪起司 125g
  • 牛奶 80ml
  • 盐 1/4tsp
  • 蛋黃 100g 
  • 全蛋 1 粒
  • 特幼面粉 65g
B:
  • 蛋白 200g 
  • 幼糖 65g
  • 塔塔粉 1/2tsp
咖啡糊:2tsp 咖啡粉加入1Tbsp 热水。  
 
做法: A 
  1. 粟米油+乳酪起司+牛奶隔水溶化。
  2. 蛋黄, 全蛋和盐稍微打发加入(1) 筛入特幼面粉再打滑,放一邊 (不能吹)
做法 : B 
  1. 蛋白加入塔塔粉和幼糖打至起泡不跌
  2. 最后A+B拌均勻.
  3. 其中一半的面糊加入咖啡糊拌匀。 
  4. 交替的把两种面糊  倒入8寸方形模,放入烤炉最底层,蒸烘式160‘C 70分钟。
  5.  出炉后,倒扣待凉。
Coffee Cream Cheese Ogura Cake
A:
  • Corn oil 25
  • Cream cheese 125g 
  • Milk 80ml
  • Salt 1/4tsp
  • Egg yolk 100 g  
  • Whole egg 1 
  • Super fine flour 65 g
B:
  • Egg white 200g
  • Castor sugar 65g
  • Tartar powder 1/2tsp
Coffee paste:  2tsp coffee powder mix with 1Tbsp hot water.
For A:
  1. Mix together corn oil, cream cheese and milk in a bowl, dissolve the cream cheese using double-boil method. 
  2. Lightly beat together egg yolk, whole yolk and salt, then add into mixture (1).
  3. Sift in super fine flour and mix well, put aside.
For B:
  1. Using electric mixer, beat egg white with tartar powder and castor sugar till soft peak.
  2. Using spatula, mix together A and B till combine.
  3. Mix half of the batter with coffee paste and mix well.
  4.  Pour both the batter into a 8" square baking pan (lined with baking sheet at the bottom), steam-bake in oven at 160'C for 70 minutes.   
  5. Invert the cake after baking and let it cool before serving.





虽然有段日子没有做相思蛋糕了, 但是还是有那股熟悉感。 喜欢它轻盈的口感, 吃多了也不会有罪恶感。 这次把咖啡加了进去, 完完全全符合了我的胃口。 只是这次烘烤相思蛋糕我都会觉得蛋糕底部竟然有些水份, 下次延长烘烤时间看看。
 

37 comments:

  1. 还是很赞,你果然是师傅:)

    ReplyDelete
    Replies
    1. 那里来的师傅, 都是刚好成功, 就是刚好而已, 哈哈.

      Delete
  2. Replies
    1. 谢谢! 久久一次我又会想念相思的。

      Delete
  3. 很美的相思蛋糕哦!加了乳酪口感一定很好。我喜欢 :)

    ReplyDelete
    Replies
    1. 谢谢! 乳酪让蛋糕更加的软和湿润。

      Delete
  4. 下回我也想试下这款加了乳酪的。一定很好吃!嘻嘻~

    ReplyDelete
    Replies
    1. 有机会试试这个,我自己也很喜欢。

      Delete
  5. 很漂亮~我几时才有这样的成绩啊~

    ReplyDelete
    Replies
    1. 不要放弃, 多练习几次就可以了, 加油!

      Delete
  6. 一直想着要做咖啡蛋糕,刚好看到你这个食谱,等有空一定要尝试 =)

    ReplyDelete
    Replies
    1. 哈哈, 这个蛋糕我全家人都喜欢, 你可以试试看 :)

      Delete
  7. Wow can't believe u hardly made this cake. Looks perfect. I tried baking this a few times but ended up sinking . So sad. Not sure is it due to too high or low temperature.

    Jeannie

    ReplyDelete
    Replies
    1. I think is the problem with beating egg white, don't give up easily, practice makes perfect!

      Delete
  8. Another lovely ogura creation that I would love to try! Can imagine how fragrant this cake is! Happy Wesak Day to you

    ReplyDelete
    Replies
    1. Thanks! I love ogura cake, can't stop baking it. Happy wesak day to you too!

      Delete
  9. Your ogura cake is always perfect! This one looks so pretty, one slice for me please :)

    ReplyDelete
    Replies
    1. Thanks Tze! Sure will reserve one slice for you :)

      Delete
  10. This cake is coming back by storm again. I believe it is really good.

    ReplyDelete
    Replies
    1. Yeah, Edith, I really love ogura cake, so soft and moist.

      Delete
  11. Hi Min, am new here, may i know how many eggs did you used for 100g yolks and 200 whites?
    Thanks for sharing! Love your blog, keep going!
    Regds, sandy

    ReplyDelete
    Replies
    1. Hi Sandy, I used up five eggs for that and plus another full egg. Happy baking!

      Delete
  12. 我也做了你这蛋糕,很好吃呐,喜欢你拍的照片。。。还有我想问我用了过期的乳酪,会有事吗?

    ReplyDelete
    Replies
    1. 还是不要吧, 过期的乳酪容易发霉, 有时是肉眼看不到的, 而且对健康不好。

      Delete
  13. 我想问相思食谱都是要做这样大的吗?我怕会失败有没有小分量的食谱分享啊?

    ReplyDelete
    Replies
    1. 你可以做这份量的3/4, 但是用比较小的烤盘, 也行得通的。

      Delete
    2. 3/4啊?怎么量?不好意思我不明白O(∩_∩)O哈哈~

      Delete
    3. 就是把全部份量乘3/4就可以了。

      Delete
  14. Replies
    1. This comment has been removed by the author.

      Delete
  15. may i know the water for steam bake shud b boiling water or just room temperature? tq

    ReplyDelete

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